Crepe dough, crepe crust, method for producing crepe crust, and crepe mixture

Abstract

The crepe dough of the present invention contains cereal flour, sugar, eggs and liquid fat, wherein the water content is 160 to 400 parts by mass relative to 100 parts by mass of the cereal flour, and 0.01 to 2.5 parts by mass of propylene glycol fatty acid ester and / or 0.01 to 2.5 parts by mass of monoglyceride having a melting point of less than 55° C. are contained relative to 100 parts by mass of the cereal flour. The crepe mix of the present invention contains cereal flour and sugar, and 0.01 to 2.5 parts by mass of propylene glycol fatty acid ester and / or 0.01 to 2.5 parts by mass of monoglyceride having a melting point of less than 55° C. are contained relative to 100 parts by mass of the cereal flour.

Description

Technical Field

[0001] The present invention relates to crepe dough, crepe crust, a method for producing the crepe crust, and a crepe mix. Background Art

[0002] A representative baked crust for desserts is crepe crust. Crepe crust generally has a soft texture with wheat flour as the main component. In addition, it is considered that the baked color on the surface is best in a mesh pattern. In recent years, there has been a demand for crepe crust with a sticky texture (hereinafter also referred to as "sticky"), but it is considered difficult to form a mesh pattern on the surface of a crepe crust with a sticky texture. Even if a mesh pattern is obtained, the dough is relatively uneven, forming a rough pattern, and only a crepe crust with a weak sticky texture can be obtained.

[0003] There are several reports on methods for adjusting the surface state and baking color of crepe skin. In patent document 1, a method for manufacturing crepe skin that is appropriately added with a leavening agent and baked while adding processed starch in the manufacture of baked skin for desserts such as crepe skin is recorded. The following contents are recorded in the document: the surface of the baked skin after baking is less uneven, forming a roughly smooth surface, and by forming countless small bubble holes of uniform size as a whole, a baked skin for desserts with a soft, good mouth-melting property and a fine texture can be obtained. Patent document 2 records a method for manufacturing a crepe skin, which adds a gelatinized water-in-oil emulsion composition containing starch particles when making dough. The following contents are recorded in the document: by this manufacturing method, a crepe skin with a uniform baked color that is thinly unfolded, not easy to break, has a good tooth feel, good mouth-melting property, and is free of bubbles can be obtained when baking.

[0004] On the other hand, in the manufacture of dough for crepes, several technologies using emulsifiers are known. In patent document 3, a method of using a batter mixture in the manufacture of baked pastries such as crepes is proposed, wherein the batter mixture is prepared by mixing liquid fat, emulsifier, egg, milk or water to improve emulsification, and then adding wheat flour, sugars, and powdered extracted vegetable protein thereto. The document records the following content: the baked pastries obtained by this method have freezing resistance, and the taste and flavor will not decrease even if frozen. In patent document 4, the following content is recorded: in the manufacture of crepes, etc., which are baked with aqueous dough containing an amount of water equal to or greater than that of wheat flour, by combining water-insoluble dietary fiber, thickening polysaccharides, and food surfactants below HLB5, the yield rate can be improved and the product can be softened, the demoulding operability in mass production can be improved, and the dehydration caused by freezing and thawing of the product and the decrease in taste caused by aging of starch can be suppressed.

[0005] Prior art literature

[0006] Patent Literature

[0007] Patent Document 1: Japanese Patent Application Publication No. 2003-230353

[0008] Patent Document 2: Japanese Patent Application Publication No. 2004-73119

[0009] Patent Document 3: Japanese Patent Application Laid-Open No. 58-36335

[0010] Patent Document 4: Japanese Patent Application Laid-Open No. 7-111855 Summary of the invention

[0011] However, there has been no report on a technique for obtaining a crepe wrapper having a sticky texture and having a good surface irregularity and fine mesh-like baked color patterns.

[0012] In addition, conventional crepe crusts are not good enough in terms of the aesthetics of the baked color patterns.

[0013] The present invention aims to provide a method for producing crepe dough and crepe crust, and a crepe mixture, which can produce a crepe crust having a sticky texture, less surface irregularities, a fine mesh pattern of baked color, and suppressed water transfer of fillings.

[0014] Another object of the present invention is to provide a crepe wrapper having a finer and more beautiful baked mesh pattern than conventional crepe wrappers.

[0015] The inventors of the present invention have obtained the following findings: in the production of crepe crust, by using a crepe dough containing cereal flour, eggs, sugar and liquid oil, using a specific amount of water and using a specific amount of a specific emulsifier, it is possible to obtain a crepe crust in which the unevenness on the surface of the crepe crust is suppressed and smooth, the baked-colored portion exhibits a fine mesh pattern, and has a sticky texture.

[0016] The present invention is made based on the above findings and provides a crepe dough comprising cereal flour, sugar, eggs and liquid fat, wherein:

[0017] The water content is 160 to 400 parts by mass based on 100 parts by mass of the cereal flour.

[0018] The crepe dough contains 0.01 to 2.5 parts by mass of propylene glycol fatty acid ester and / or 0.01 to 2.5 parts by mass of monoglyceride having a melting point lower than 55° C., based on 100 parts by mass of cereal flour.

[0019] The present invention also provides a method for producing a crepe wrapper, comprising the step of baking the crepe dough.

[0020] In addition, the present invention provides a crepe mix comprising cereal flour and sugar, wherein:

[0021] The crepe mixture contains 0.01 to 2.5 parts by mass of propylene glycol fatty acid ester and / or 0.01 to 2.5 parts by mass of monoglyceride having a melting point lower than 55° C., based on 100 parts by mass of cereal flour.

[0022] The present invention also provides a crepe wrapper having a mesh-shaped baked color portion on its surface and a plurality of mesh portions without baked color surrounded by the baked color portion, wherein:

[0023] When the center of the crepe wrapper is divided into circles with a diameter of 100 mm, the number of mesh portions having a maximum length of 3 to 30 mm among the mesh portions without baking color in the circle is 40 to 115.

[0024] Here, the maximum length refers to the length of the longest line segment among the line segments crossing the mesh portion. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is a schematic diagram showing an example of a continuous crepe baking machine having a rotating drum.

[0026] Figure 2 These are photographs of the baked surfaces of the crepe crusts of Example 4, Example 3, and Comparative Example 1. DETAILED DESCRIPTION

[0027] Hereinafter, the present invention will be described based on preferred embodiments thereof. Hereinafter, the description of "N to M" where N and M are numbers means N or more and M or less.

[0028] The crepe dough of the present invention contains cereal flour and sugars. As cereal flour, cereal flour and starch used in the production of crepes in the past can be used without particular limitation, and one of them can be used alone or in combination of two or more. As cereal flour, for example, wheat flour such as light flour, medium flour, semi-strong flour, strong flour, and durum wheat flour; rice flour, corn flour, potato flour, tapioca flour, sweet potato flour, etc. can be listed. As starch, starch from wheat, rice, corn, glutinous corn, potato, tapioca, sweet potato, etc. and processed starch thereof can be listed. As the processed starch, one or more processed starches obtained by subjecting unprocessed starch to etherification, esterification, alpha treatment, cross-linking treatment, oxidation treatment, oil processing, etc. can be listed. Etherification includes hydroxypropylation, and esterification includes acetylation. The "starch" mentioned here means "pure starch" separated from plants such as wheat, which is different from the starch contained in cereal flour.

[0029] Cereal flours form the main body of the crepe dough of the present invention. Typically, the cereal flours preferably account for 40% by mass or more of the solid content in the crepe dough, and more preferably account for 45% by mass or more. From the viewpoint of ensuring the content of other ingredients such as sugars, the upper limit of the content of the cereal flours as the solid content in the crepe dough is preferably 70% by mass or less, and more preferably 65% ​​by mass or less. The solid content of the crepe dough refers to the substance obtained by removing water and liquid fat from the crepe dough.

[0030] In the present invention, as cereal flour, various cereal flours can be used, but from the aspects of the availability of cereal flour, cost, and the flavor of crepes, it is preferred to contain at least one selected from wheat flour, rice flour, corn flour, unprocessed starch, and processed starch, and more preferably at least one selected from wheat flour, rice flour, corn flour, unprocessed starch, and processed starch. From this viewpoint, in 100 parts by mass of cereal flour, the ratio of at least one selected from wheat flour, rice flour, corn flour, unprocessed starch, and processed starch is preferably 70 parts by mass or more, and particularly preferably 90 parts by mass or more. As wheat flour, thin power powder is excellent in stable dough viscosity and uniform emulsification, and strong power powder is excellent in less pores, but no matter which one is used, a crepe skin having a sticky feeling and less surface unevenness, a fine mesh pattern, and less pores can be obtained. As the source of starch, from the aspects of the availability and cost, corn, glutinous corn, cassava, potato, wheat, rice, etc. can be preferably listed. From the viewpoint of availability and cost, preferred processed starches include starches subjected to one or more treatments selected from etherification, esterification and cross-linking, preferably starches subjected to one or more treatments selected from etherification, acetylation and cross-linking, and particularly preferably etherified starch, acetylated starch, cross-linked starch, etherified cross-linked starch and acetylated cross-linked starch.

[0031] As one embodiment, as cereal flour, wheat flour and processed starch are used in combination, which is preferred in terms of obtaining excellent sticky feeling, particularly obtaining excellent sticky feeling, few air bubbles, few concavoconvex effects, and obtaining excellent and fine mesh patterns. When wheat flour and processed starch are used in combination, the content of wheat flour in the cereal flour can be listed as 5 to 50% by mass, more preferably 7 to 40% by mass, particularly preferably 10 to 30% by mass, and most preferably 15 to 25% by mass. In addition, when wheat flour and processed starch are used in combination, the content of processed starch in the cereal flour can be listed as 50 to 95% by mass, more preferably 60 to 83% by mass, particularly preferably 70 to 90% by mass, and most preferably 75 to 85% by mass.

[0032] The cereal flour used in the present invention does not contain durum wheat semolina, or when containing durum wheat semolina, its amount is also very small, which is preferred in terms of obtaining a dough of uniform thickness and maintaining a sticky and glutinous texture. In addition to its high protein content, durum wheat semolina has a larger particle size than wheat flour. When used in the present invention, it is not easy to form a uniform dough thickness, and the pattern tends to become unstable. From this viewpoint, in the present invention, even if the cereal flour contains durum wheat semolina, its amount is preferably less than 50% by weight in the cereal flour, more preferably less than 10% by mass, particularly preferably less than 3% by mass, and most preferably does not contain durum wheat semolina. In addition, wheat flour is different from semolina because of its different particle size. The amount of semolina in the cereal flour of the present invention is preferably less than 50 parts by mass in 100 parts by mass of cereal flour, more preferably less than 5 parts by mass, particularly preferably less than 3 parts by mass, and most preferably does not contain semolina.

[0033] Sugars impart sweetness, water retention, and an ideal baked color to the baked product of the crepe dough, i.e., the crepe crust, and sugars that can be used in the food field can be used without particular limitation. Examples of sugars include monosaccharides, disaccharides, or polysaccharides such as granulated sugar, granulated sugar, sucrose, maltose, lactose, fructose, glucose, isomerized sugar, xylose, galactose, trehalose, oligosaccharides, and dextrins; sugar alcohols such as sorbitol and maltitol; liquid sugars such as honey, starch syrup, and maple syrup; and other sweeteners; any one of these can be used alone or in combination of two or more. From the viewpoint of the sweetness and water retention of the crepe crust, and from the viewpoint of ensuring the amount of components other than sugars, the content of sugars in the crepe dough of the present invention is preferably 25 to 75 parts by mass, and more preferably 35 to 65 parts by mass, relative to 100 parts by mass of cereal flour. From the viewpoint of promoting the Maillard reaction and giving the crepe crust an ideal baked color, the sugar preferably contains sucrose such as granulated sugar and granulated sugar. In addition, it is also preferable to combine reducing sugar with sucrose.

[0034] The crepe dough of the present invention contains eggs. Eggs are particularly closely related to the color, flavor, and ease of demolding of the crepe crust. As eggs, eggs that can be used in the food field can be used without particular limitation, for example, chicken eggs, quail eggs, duck eggs, and ostrich eggs, and one of them can be used alone or in combination of two or more. In the crepe dough of the present invention, a typical egg is a whole egg containing an egg yolk and an egg white, but only one of the egg yolk and the egg white can also be used. From the viewpoint of the above-mentioned effects brought about by the use of eggs and the viewpoint of ensuring the amount of ingredients other than eggs, the content of eggs in the crepe dough of the present invention is preferably 120 to 190 parts by mass, more preferably 150 to 180 parts by mass, relative to 100 parts by mass of cereal flour.

[0035] The crepe dough of the present invention contains liquid fat. Liquid fat is particularly closely related to the pattern of the baked color pattern of the crepe skin (the top view shape, size and configuration of the mesh part without baking color) and the texture (concave-convex feeling) of the crepe skin. Liquid fat is a fat that is liquid at room temperature (25°C). As liquid fat, there is no particular limitation, and various animal and plant fats and oils such as rapeseed oil, olive oil, rice bran oil, sesame oil, coconut oil, corn oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, safflower (saffron) oil, palm fractionated oil (palm olein, etc.), butter, medium-chain fatty acid oil, and fish oil can be listed. In addition, if it is liquid at room temperature (25°C), hydrogenated oil, ester exchange treated oil, etc. of the aforementioned liquid fat can also be used. The ester exchange fat can also be a product obtained by esterifying a compounded oil obtained by mixing a fat that is solid at 25°C with a liquid fat. They can be used alone or in combination of two or more. From the viewpoint of improving the above-mentioned effects by using liquid fats, the content of the liquid fat in the crepe dough of the present invention is preferably 5 to 45 parts by mass, more preferably 15 to 35 parts by mass, relative to 100 parts by mass of the cereal flour. From the viewpoint of obtaining a mesh-like baked color pattern, the liquid fat preferably accounts for 50% by mass or more, more preferably 80% by mass or more of the fat contained in the crepe dough of the present invention.

[0036] From the viewpoint of obtaining a stable mesh pattern, the crepe dough of the present invention preferably does not contain a specific combination of fat-containing powder and baking powder. The specific fat-containing powder refers to a powder system consisting of a sugar powder or a powder mainly composed of sugar and water, which is subjected to a heating treatment at a heating temperature at which the sugar crystallizes to form porous amorphous particles, and a mixed fat and propylene glycol fatty acid ester and / or a monoglyceride having a melting point below 55°C are added to the powder to obtain a fat-containing powder. Examples of sugars in the fat-containing powder include the examples of sugars listed above, and at least one selected from monosaccharides, disaccharides or polysaccharides is particularly preferred. Sugar as the main component preferably means that the sugar is 50% by mass or more. As examples of fats and oils used in the fat-containing powder, in addition to fats and oils that are solid or semi-solid at room temperature such as shortening and butter, examples of liquid fats and oils listed above can also be cited. From the viewpoint of obtaining a stable mesh pattern, the crepe dough of the present invention preferably does not contain an oil-containing powder obtained as follows: an oil-containing powder obtained by heating a powder system consisting of a sugar powder or a powder mainly composed of sugar and added water at a heating temperature at which the sugar crystallizes to form porous amorphous particles, and adding mixed oil thereto; and further preferably does not contain porous amorphous particles containing sugar as the main body and formed by crystallization of the sugar.

[0037] From the viewpoint of obtaining a stable mesh pattern, the crepe dough of the present invention preferably does not contain a combination of a fermented dough dry pulverized product and an oxidant. The fermented dough dry pulverized product refers to a product obtained by pulverizing a substance obtained by drying a dough that has been fermented in advance, or a substance obtained by freezing under low temperature and reduced pressure. In addition, examples of oxidants include ascorbic acid and its salts, derivatives, chemical modifications, potassium bromate, lipoxygenase, glucose oxidase, and the like. From the viewpoint of obtaining a stable mesh pattern, the crepe dough of the present invention preferably does not contain a fermented product of yeast or a processed product thereof.

[0038] The crepe dough of the present invention contains cereal flour, sugar, eggs and liquid fat, and is characterized in that it also contains a specific emulsifier. According to the crepe dough of the present invention, based on the above characteristics, a crepe skin with a fine mesh pattern of baked color can be obtained, and the unevenness is suppressed and becomes flat, and has a sticky feeling, fewer bubbles, and the moisture of the filling is not easily transferred. The specific emulsifier refers to at least one selected from monoglycerides with a melting point below 55°C and propylene glycol fatty acid esters. In particular, when propylene glycol fatty acid esters are used, not only the fine mesh pattern becomes better, the unevenness is further reduced to obtain a sufficiently flat baked surface, but also the sticky feeling is improved. The inventors speculate that through these specific emulsifiers, the state of the liquid fat such as the size of the liquid fat particles dispersed in the crepe dough becomes appropriate, and the fineness of the baked color pattern and the texture (unevenness) of the crepe skin can be improved. In addition, the bubble hole refers to a small hole such as a pinhole seen by visually observing the non-baked surface of the crepe.

[0039] Furthermore, in the present invention, by using a specific emulsifier, the obtained crepe dough has time resistance, and even if the dough has been prepared for a period of time, a crepe crust having a fine and uniform baking color pattern as that immediately after preparation can be obtained.

[0040] As monoglycerides, monoglycerides with a melting point lower than 55°C are in a paste or wax state at room temperature. Monoglycerides with a melting point lower than 55°C may be those in which fatty acids are ester-bonded to the 1st position of the carbon skeleton of glycerol, or those in which fatty acids are ester-bonded to the 2nd position of the carbon skeleton of glycerol. The number of carbon atoms of the fatty acids may be 8 to 22. Specifically, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc. may be listed. In the present invention, monoglycerides with a melting point lower than 55°C may be composed of one monoglyceride or a mixture of two or more monoglycerides. From the viewpoint of obtaining a smoother and more delicate baked color pattern, the melting point of the monoglyceride used in the present invention is more preferably 15°C or higher but less than 55°C, and particularly preferably 15°C to 50°C. In this specification, "melting point" refers to the melting point (peak temperature) measured by a differential scanning calorimeter or the like. By using monoglyceride with a melting point lower than 55°C, the present invention can easily form a smooth leather because the mesh of the baked color pattern becomes finer and the ground contact area becomes larger compared to the case of using monoglyceride with a melting point higher than 55°C.

[0041] Propylene glycol fatty acid ester is an ester of propylene glycol and a fatty acid. Examples of propylene glycol fatty acid ester include monoester type and diester type. The number of carbon atoms of the fatty acid can be 8 to 22. Examples of fatty acids include one or two selected from caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc. As propylene glycol fatty acid ester, its melting point is preferably 35 to 55°C, particularly preferably 40 to 50°C.

[0042] When using a monoglyceride with a melting point lower than 55°C, its amount is preferably 0.01 to 2.5 parts by mass relative to 100 parts by mass of cereal flour. When the amount of the monoglyceride with a melting point lower than 55°C is 0.01 parts by mass or more relative to 100 parts by mass of cereal flour, the above-mentioned effect brought about by the use of the emulsifier can be fully obtained. In addition, when the amount of the monoglyceride with a melting point lower than 55°C is 2.5 parts by mass or less relative to 100 parts by mass of cereal flour, the effect of the sticky feeling brought about by the use of the emulsifier and the effect of the baked color presenting a fine mesh pattern can be obtained, and the two effects of fewer air bubbles and the unevenness of the crepe skin surface being suppressed and becoming flat can be taken into account. From the above viewpoint, the amount of the monoglyceride with a melting point lower than 55°C is more preferably 0.02 parts by mass to 1.5 parts by mass relative to 100 parts by mass of cereal flour, and particularly preferably 0.05 parts by mass to 1.0 parts by mass.

[0043] When using propylene glycol fatty acid ester, its amount is preferably 0.01 to 2.5 parts by mass relative to 100 parts by mass of cereal flour. By making the amount of propylene glycol fatty acid ester relative to 100 parts by mass of cereal flour more than 0.01 parts by mass, the above-mentioned effect brought by the use of the emulsifier can be fully obtained. In addition, by making the amount of propylene glycol fatty acid ester relative to 100 parts by mass of cereal flour less than 2.5 parts by mass, the effect of sticky feeling brought by the emulsifier and the effect of the baked color presenting a fine mesh pattern can be obtained, and the two effects of fewer air bubbles and the unevenness of the crepe skin surface being suppressed and becoming flat can be taken into account. From the above viewpoint, the amount of propylene glycol fatty acid ester is more preferably 0.02 to 1.5 parts by mass relative to 100 parts by mass of cereal flour, and particularly preferably 0.05 to 1.0 parts by mass. In particular, in the present invention, from the viewpoint of obtaining a crepe crust with a fine and smooth baking pattern, the propylene glycol fatty acid ester is preferably contained in an amount of more than 0.15 parts by mass, more preferably 0.2 parts by mass or more, based on 100 parts by mass of the cereal flour.

[0044] If the amount of specific emulsifiers such as propylene glycol fatty acid esters and monoglycerides with a melting point below 55°C is increased, the liquid fat can be easily dispersed finely and evenly in the crepe dough. As a result, the crepe dough in which the liquid fat is finely and evenly dispersed has a larger contact area with the toaster during baking, so it is easy to become a smooth crepe crust with fine baking color patterns.

[0045] When propylene glycol fatty acid ester and monoglyceride are combined, excellent effects including sticky feeling, flatness of the baked surface of crepe skin, fineness of mesh pattern, uniformity of mesh size, number of bubbles, etc. can be further obtained, which is preferred. From this point of view, it is particularly preferred to combine propylene glycol fatty acid ester and monoglyceride with a melting point below 55°C. From the viewpoint of obtaining the above effects, when propylene glycol fatty acid ester and monoglyceride are combined, the mass ratio of propylene glycol fatty acid ester: monoglyceride is preferably 7:3 to 3:7, and particularly preferably 6:4 to 4:6. In particular, it is preferred that the mass ratio of propylene glycol fatty acid ester and monoglyceride with a melting point below 55°C is within the above range.

[0046] In the crepe dough of the present invention, emulsifiers other than propylene glycol fatty acid esters and monoglycerides having a melting point of less than 55°C can also be used. As such emulsifiers, for example, monoglycerides having a melting point of 55°C or more, acetic acid monoglycerides, citric acid monoglycerides, succinic acid monoglycerides, diacetyl tartaric acid monoglycerides, lactic acid monoglycerides, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, sodium stearoyl lactylate, calcium stearoyl lactylate, polyglycerol fatty acid esters, sorbitan fatty acid esters, etc. can be listed. They can be used alone or in combination of two or more. In the crepe dough of the present invention, when the total amount of the emulsifier is 0.01 to 5 parts by mass relative to 100 parts by mass of the cereal flour, it is easier to obtain the following effects: having a fine mesh-like baked color pattern, while the unevenness is suppressed and becomes flat, and having a sticky feeling, fewer air bubbles, and the water content of the filling is not easy to transfer, which is preferred in this regard, and more preferably 0.05 to 3 parts by mass.

[0047] From the viewpoint of obtaining a fine mesh-like baked color pattern, while suppressing unevenness and becoming flat, having a sticky texture, having few bubbles, and preventing the water content of the filling from transferring easily, when the crepe dough of the present invention uses an emulsifier other than propylene glycol fatty acid ester and monoglyceride with a melting point of less than 55°C, the total amount of propylene glycol fatty acid ester and monoglyceride with a melting point of less than 55°C is preferably larger than the amount of any emulsifier other than propylene glycol fatty acid ester and monoglyceride with a melting point of less than 55°C (hereinafter also referred to as other emulsifiers) used alone, and preferably larger than the amount of any other emulsifier used alone. In addition, the total amount of propylene glycol fatty acid ester and monoglyceride with a melting point of less than 55°C is more preferably larger than the total amount of other emulsifiers used, and it is further preferred that the amount of propylene glycol fatty acid ester is larger than the total amount of other emulsifiers used. In addition, in the present invention, when propylene glycol fatty acid ester is used, the amount of emulsifier other than propylene glycol fatty acid ester is less than the amount of propylene glycol fatty acid ester, which makes it easier to obtain the effect of propylene glycol fatty acid ester, and it is preferred in this respect. The amount of emulsifier other than propylene glycol fatty acid ester is preferably 90 parts by mass or less, more preferably 70 parts by mass or less, and particularly preferably 50 parts by mass or less relative to 100 parts by mass of propylene glycol fatty acid ester. From the viewpoint of fully obtaining the effect of propylene glycol fatty acid ester and / or monoglyceride with a melting point below 55°C, when an emulsifier other than propylene glycol fatty acid ester and monoglyceride with a melting point below 55°C is contained, its amount is preferably 10 parts by mass or less, more preferably 2 parts by mass or less, and particularly preferably 1 part by mass or less relative to 100 parts by mass of the total amount of propylene glycol fatty acid ester and monoglyceride with a melting point below 55°C.

[0048] The crepe dough of the present invention may further contain a thickener. In addition to increasing the viscosity of the crepe dough, the thickener also serves to make the mesh pattern fine and uniform. As the thickener used in the present invention, any thickener that can be used in the food field can be used without particular limitation, and preferably a thickening polysaccharide is used. As the thickening polysaccharide, for example, alginic acid, sodium alginate, potassium alginate, propylene glycol alginate, gum arabic, gum karaya, gum ghatti, arabic galactan, locust bean gum, guar gum, tamarind gum, agar, carrageenan, xanthan gum, curdlan gum, gelatin, casein, carboxymethyl cellulose, methyl cellulose, pectin, agarose, glucomannan, chitin, chitosan, etc. can be cited, and they can be used alone or in combination of two or more. From the viewpoint of enhancing the above-mentioned effect of the thickener, etc., the content of the thickener in the crepe dough of the present invention is preferably 0.05 to 1 part by mass, more preferably 0.1 to 0.5 part by mass, based on 100 parts by mass of the cereal flour.

[0049] The crepe dough of the present invention may also contain a leavening agent. As the leavening agent used in the present invention, leavening agents that can be used in the food field can be used without particular limitation, and examples thereof include sodium bicarbonate, ammonium carbonate, ammonium bicarbonate, fumaric acid, sodium fumarate, calcium dihydrogen phosphate, gluconolactone, tartaric acid, potassium hydrogen tartrate, disodium dihydrogen pyrophosphate, potassium aluminum sulfate, dipotassium hydrogen phosphate, etc., and one of them may be used alone or in combination with two or more thereof. The leavening agent may also contain starch or the like as a dispersant. As the leavening agent, commercially available baking powder may also be used. However, from the viewpoint of reducing the number of bubble holes and preventing the transfer of water from the filling, the leavening agent content in the crepe dough of the present invention is preferably low. Specifically, in the crepe dough of the present invention, the amount of the leavening agent is preferably less than 0.5 parts by mass, more preferably less than 0.1 parts by mass, relative to 100 parts by mass of cereal flour.

[0050] The crepe dough of the present invention typically contains an aqueous liquid in addition to the above-mentioned ingredients. Examples of the aqueous liquid contained in the crepe dough of the present invention include water, milk, etc., and one of them can be used alone or in combination of two or more. Regarding the content of the aqueous liquid in the crepe dough of the present invention, from the viewpoint of making the dough have a moderate viscosity and facilitating the fineness and flatness of the baked color pattern of the crepe crust, the water content in the crepe dough relative to 100 parts by mass of cereal flour is preferably 160 to 400 parts by mass, more preferably 200 to 350 parts by mass, and particularly preferably 270 to 320 parts by mass. The water content mentioned here includes the water content in materials containing water, such as eggs, in addition to the water content in the aqueous liquid. In the past, it was particularly difficult to stabilize the baking pattern of the crepes while maintaining a sticky texture when the crepe dough had a moisture content of more than 200 parts by mass relative to 100 parts by mass of cereal flour. However, in the present invention, the baking pattern can be stabilized by using a specific emulsifier. The moisture content of the crepe dough can be measured, for example, by a heat drying method, in which a sample is dried at 135°C for 2 hours or at 105°C for 5 hours, and the moisture content is calculated from the weight change before and after drying. In addition, if the sample is included in the above numerical range when dried under any one of the conditions of 135°C, 2 hours and 105°C, 5 hours, but is not included in the above numerical range when dried under the other condition, it is also considered to be within the above numerical range.

[0051] The crepe dough of the present invention may further contain other ingredients in addition to the aforementioned ingredients. Examples of other ingredients include fats and oils such as milk components, animal and vegetable fats and oils, powdered fats and oils, dietary fiber, salt, sweeteners, spices, seasonings, vitamins, minerals, pigments, and spices, and these may be appropriately mixed. In the crepe dough of the present invention, the total amount of ingredients other than cereal flour, sugar, water, eggs, liquid fat, emulsifier, thickener, and leavening agent is preferably 50 parts by mass or less, more preferably 30 parts by mass or less, further preferably 20 parts by mass or less, particularly preferably 10 parts by mass or less, and most preferably 5 parts by mass or less relative to 100 parts by mass of cereal flour.

[0052] The viscosity of the crepe dough of the present invention is, for example, preferably 10 dPa·s to 40 dPa·s, and more preferably 15 dPa·s to 35 dPa·s, when the temperature of the crepe dough is 20 to 35°C. The viscosity of the crepe dough can be measured, for example, using a rotational viscometer, a capillary viscometer, or the like. The viscosity of the crepe dough in this specification refers to the viscosity measured by a conventional method using a single cylindrical rotational viscometer (B-type viscometer) by adjusting the product temperature of the dough to be measured to 25°C. For example, Viscotester VT-06 (Rion Co., Ltd.) can be used as a B-type viscometer, using the attached rotor No. 1 as the rotor, adjusting the dough temperature to 25°C, and measuring 5 minutes after production.

[0053] The method for preparing the crepe dough of the present invention is not particularly limited. For example, the crepe dough of the present invention can also be prepared using the "crepe mixture containing cereal flour and sugars, and containing 0.01 to 2.5 parts by mass of monoglycerides with a melting point below 55°C and / or 0.01 to 2.5 parts by mass of propylene glycol fatty acid esters relative to 100 parts by mass of cereal flour" (crepe mixture of the present invention) among the above-mentioned ingredients. The crepe dough of the present invention can also be prepared by adding liquid fats and eggs to the above-mentioned crepe mixture, and at the same time adding an aqueous liquid to reach the above-mentioned moisture content. The crepe mixture is a powder. In the crepe mixture, the content of cereal flour is preferably 45% to 85% by mass, and more preferably 55% to 75% by mass. The descriptions of the cereal flours, sugars, and emulsifiers in the above-mentioned crepe dough can all be applied to the above-mentioned mixture. Therefore, the types of cereal flours, the types of sugars and the amount ratio relative to cereal flours, the types of emulsifiers and their composition, and the amount ratio relative to cereal flours can all be applied to the above-mentioned mixture. In addition, the descriptions of other powder raw materials in the crepe dough, such as thickeners and leavening agents, and the above-mentioned other ingredients, their types and amounts can all be applied to the above-mentioned mixture. Therefore, the types of thickeners and leavening agents and the amount ratio relative to cereal flours can all be applied to the above-mentioned mixture. In addition, in the above-mentioned mixture, the preferred amount of powder components other than cereal flours, sugars, eggs, emulsifiers, thickeners and leavening agents is preferably 50 mass parts or less, more preferably 30 mass parts or less, further preferably 20 mass parts or less, particularly preferably 10 mass parts or less, and most preferably 5 mass parts or less relative to 100 mass parts of cereal flours.

[0054] Furthermore, the mixture of the present invention, like the crepe dough of the present invention, preferably does not contain the above-mentioned specific fat-containing powder, and more preferably does not contain the following fat-containing powder: a powder system consisting of a sugar powder or a powder mainly composed of a sugar and water is heated at a heating temperature at which the sugar crystallizes to form porous irregular particles, and a fat is added and mixed thereto, and particularly preferably does not contain a sugar powder or porous irregular particles mainly composed of a sugar and formed by crystallization of the sugar. In addition, the mixture of the present invention preferably does not contain a combination of a fermented dough dry pulverized product and an oxidant, and more preferably does not contain a fermented product of yeast or a processed product thereof.

[0055] The manufacture and baking of the crepe dough of the present invention can be carried out in the same manner as before. The dough can be prepared by uniformly mixing cereal flour, sugar, eggs, liquid fats and emulsifiers and any other ingredients as required with a mixer or a manual egg beater. The downtime is preferably set to 10 to 60 minutes. For example, baking can be carried out using a continuous crepe baking machine having a rotating drum, etc., or can also be baked using a crepe pan, a frying pan, a hot plate, an oven, etc., but from the following aspects, it is preferably carried out using a continuous crepe baking machine. Baking can be done on only one side or on both sides. In the case of single-sided baking, the crepe dough of the present invention can obtain a crepe crust with a flat shape on the non-baked side, which is not easy to form pores, the moisture scattering in the dough is suppressed, and the moisture of the filling is not easy to transfer, so it is preferred in terms of more effectively exerting the above-mentioned effects.

[0056] The baking conditions are preferably 160 to 220° C. for 10 to 60 seconds, and more preferably 160 to 220° C. for 10 to 40 seconds, regardless of whether the baking is performed on one side or on both sides.

[0057] A continuous crepe baking machine refers to a device that can automatically and continuously manufacture crepes. Examples of continuous crepe baking machines include a continuous crepe baking machine with a rotating drum (hereinafter also referred to as a drum baking machine) and a frying pan type continuous baking machine. A drum baking machine generally has a dough input section, a transfer drum, and a heating drum. The transfer drum and the heating drum are usually arranged close to each other with their rotation axes in the same direction, and are used by rotating in opposite directions. A drum baking machine generally conveys dough from a dough input section to a transfer drum, causes the dough to adhere to the transfer drum to form the dough, and then transfers the dough from the transfer drum to a heating drum for baking. In a drum baking machine, the dough input section is generally formed as a hopper. Generally speaking, a drum baking machine uses a dough tank with a hopper adjacent to (for example, located below) the transfer drum to cause the dough to adhere to the transfer drum. Generally speaking, a drum baking machine has a screw and a gear pump that convey the dough from the dough input section to the transfer drum (the dough tank that causes the dough to adhere to the transfer drum). A typical example of a drum baking machine is shown in FIG. Figure 1 .exist Figure 1 In the device, the dough is fed from the dough feeding hopper 1 to the transfer roller hopper 3 by the screw 2, and the dough in the transfer roller hopper 3 is transferred to the main body roller 5 rotating simultaneously with the roller 4 by the transfer roller 4 for baking. As roller baking machines, the crepe forming machines "HT-30CN", "HT-15CN", "HT-45CN" and the like of Dae-Ei Giken Co., Ltd. are known. In a frying pan type continuous baking machine, the crepe dough discharged through the discharge portion is generally continuously fed into a plurality of frying pans and baked. As examples of frying pan type continuous baking machines, the "CR-20", "CR-2", "IH Specification" and the like of Yamada Manufacturing Co., Ltd. are known.

[0058] Baking with a continuous crepe baking machine usually takes several tens of minutes to an hour from the time the dough is put in to the time the baking is completed. In the crepe dough of the present invention, as shown in the embodiments described below, since the crepe dough has excellent stability over time, crepes with fine mesh patterns can be stably manufactured even when a continuous crepe baking machine is used. In addition, even under conditions that are not conducive to mesh patterns, such as not introducing oil to the heating surface of the heating drum and frying pan, crepes with fine mesh patterns can be stably manufactured. The drum baking machine usually bakes without introducing oil to the heating drum.

[0059] The crepe wrapper of the present invention will be described.

[0060] The crepe crust is a baked product of crepe dough, and the surface (baked surface of the crepe dough) has a portion with a mesh-like baked color and a plurality of mesh portions without baked color surrounded by the portion with the baked color. Typically, on the surface of the crepe crust, the linear portions with baked color extend in more than two directions when viewed from above, and they are connected to each other to form a mesh-like continuous line, and the surface of the crepe crust is divided into a plurality of mesh portions without baked color by the mesh-like continuous line. The color tone of the portion without baked color is derived from the color of the dough, such as yellow or light yellow. The color tone of the portion with baked color is brown, such as brown, compared to the portion without the baked color.

[0061] The crepe wrapper of the present invention has the following characteristics: when the central part of the crepe wrapper is divided into a circle with a diameter of 100 mm, the number of mesh parts with a maximum length of 3 to 30 mm in the aforementioned mesh parts without baking color in the circle is 40 to 115, and according to this characteristic, the mesh-like baking color pattern is moderately fine, and there are a large number of mesh parts of moderate size, so it has a beautiful appearance. From this viewpoint, it is preferred that in the aforementioned circle, the number of mesh parts with a maximum length of 3 to 30 mm in the aforementioned mesh parts without baking color is 40 to 115, and more preferably 60 to 95. In the present invention, in order to set the number of mesh parts in the crepe wrapper to the above range, a method for manufacturing a crepe wrapper in which the aforementioned crepe dough of the present invention is baked can be adopted. Conventional crepe dough has not been able to obtain a crepe wrapper having the above-mentioned fine mesh pattern.

[0062] The mesh shape is not limited to the mesh shape such as the lattice mesh shape with regular mesh portions, but also includes mesh portions with irregular shapes. In addition, in the mesh shape, the width of the portion with baking color (the length in the direction perpendicular to the direction in which the portion extends) does not need to be constant. In addition, the portion with baking color does not necessarily have to be a slender shape such as a line. "Having a mesh-shaped baked color portion and a plurality of mesh portions without baking color surrounded by the baked color portion" means that if a plurality of discontinuous portions without baking color and baked color portions that divide these discontinuous portions are observed, it is considered to be satisfied. The discontinuous portion refers to the above-mentioned mesh portion, and its number is the number that satisfies "When the center part of the crepe skin is divided into a circle with a diameter of 100 mm, in the circle, the number of mesh portions with a maximum length of 3 to 30 mm in the aforementioned mesh portion without baking color is 40 to 115". The maximum length refers to the length of the longest line segment among the line segments crossing a mesh portion. The shape of the mesh portion is not limited and may be any shape such as a circle, an ellipse, a polygon or a star-shaped polygon.

[0063] "Dividing the center part of the crepe skin with a circle having a diameter of 100 mm" means dividing it with a circle having a diameter of 100 mm centered at the center point of the crepe skin. In the case where the crepe skin is a circle, the center point is the center of the circle. In addition, in the case where the crepe skin is a triangle, the center point of the crepe skin is the incenter of the triangle. In the case where the crepe skin is a quadrilateral or pentagon other than a rectangle or a rhombus, the center point of the crepe skin is set to the center of the circle with the largest area that is located inside the quadrilateral or pentagon and is tangent to at least three sides. In the case where the quadrilateral or pentagon has two or more circles with the largest area, as long as the center of any one of the circles is selected and included in the above range, it is considered to be included in the scope of the present invention. In addition, in the case where the crepe skin is not a circle, a triangle, a rectangle, or any of the quadrilaterals and pentagons other than a rhombus, the center point of the crepe skin is set to the midpoint of the largest line segment that crosses the crepe skin.

[0064] Regarding the "number of mesh portions with a maximum length of 3 to 30 mm among the mesh portions without browning in a circle with a diameter of 100 mm centered on the center point of the crepe wrapper", for example, a photo of the crepe wrapper can be taken and enlarged twice to count. In addition, if only a part of the mesh portion is included in the circle, if more than half of the area of ​​the mesh portion is included in the circle, it is counted as one.

[0065] The diameter of the crepe wrapper is typically 110 mm to 300 mm, preferably 160 mm to 240 mm. The diameter mentioned here is the diameter of the circle when the crepe wrapper is circular, and the short diameter of the ellipse when the crepe wrapper is elliptical, and the diameter of the inscribed circle when the crepe wrapper is triangular. In addition, when the crepe wrapper is a quadrilateral or pentagon other than a rectangle or rhombus, it is the diameter of the circle with the largest area in the circle located inside the quadrilateral or pentagon and tangent to at least three sides. In the case where the crepe wrapper is not a circle, an ellipse, a triangle, a rectangle or any of the quadrilaterals and pentagons other than a rhombus, it is the length bisected by the midpoint of the above-mentioned largest line segment, that is, half the length of the largest line segment. Regardless of the shape of the crepe wrapper, it is preferably a shape that includes the entire circle with a diameter of 100 mm centered on the center point of the above-mentioned crepe wrapper. The term "inclusive" as used herein may include a case where the circle with a diameter of 100 mm overlaps with the outer edge of the crepe skin, or a case where the circle with a diameter of 100 mm does not overlap with the outer edge of the crepe skin and is entirely contained inside the outer edge. The crepe skin is preferably made so that the area of ​​the crepe skin is 1 to 50 times the area of ​​the circle with a diameter in the above range. It should be noted that the shapes such as ellipse and triangle mentioned here refer to the shapes baked during baking, rather than, for example, a shape that is baked and then cut into a triangle.

[0066] The thickness of the crepe wrapper is typically preferably 0.1 mm to 3 mm, more preferably 0.5 mm to 2 mm. The thickness of the crepe wrapper referred to here means the thickness of any part of the crepe wrapper.

[0067] Example

[0068] (Examples 1 to 12, Comparative Examples 1 to 14)

[0069] The raw materials shown in Table 1 or Table 2 below were mixed according to the recipes shown in these tables and stirred with a mixer to prepare a fluid crepe dough having a dough temperature of 25° C. and a dough viscosity of 15 to 35 dPa·s. The downtime was set to 10 minutes, and only one side was baked at 185° C. for 20 seconds with a drum baking machine to obtain a round thin-skin crepe crust having a thickness of 0.5 mm to 2 mm and a diameter of about 20 cm.

[0070] In Tables 1 and 2, wheat flour was used as wheat flour. Etherified starch derived from cassava was used as processed starch. In addition, granulated sugar was used as sugar. Whole eggs were used as eggs. Guar gum was used as thickening polysaccharide. As monoglyceride with a melting point lower than 55°C, monoglyceride of fatty acid with a carbon number of 16 to 18 and a melting point of 50°C was used. As propylene glycol fatty acid ester, one with a melting point of 42 to 48°C was used. Commercially available products were used as other emulsifiers.

[0071] (Evaluation 1)

[0072] As for the appearance of the crepe crust obtained in each embodiment and comparative example, 10 professional panel members were asked to evaluate the number of air bubbles on the non-baked surface, the flatness of the baked surface, the fineness of the mesh pattern of the baked portion, and the sticky texture as a mouthfeel. The evaluation criteria are as follows. The results are shown in Tables 1 and 2 as the average of the evaluation scores of the 10 people. In addition, the air bubbles evaluated on the non-baked surface were visually evaluated by the number of pinhole-like holes (diameter of about 0.01mm to 0.2mm), including holes that penetrated the crepe crust and holes that did not penetrate.

[0073] The number of mesh portions with a maximum length of 3 to 30 mm in a circle with a diameter of 100 mm was further measured by the above method for the crepe wrappers obtained in each example and comparative example. The results are shown in Tables 1 and 2. In addition, photographs of the baked surface of the crepe wrappers of Example 4, Example 3, and Comparative Example 1 are shown in Figure 2 middle.

[0074] (Evaluation 2)

[0075] After preparing the dough for crepe skins of Comparative Example 1 and Examples 1 to 6, the doughs were left to stand at room temperature (25°C) for 0 minutes, 15 minutes, 30 minutes, 45 minutes, or 60 minutes before baking. As for each of the obtained crepe skins, 10 professional panelists evaluated the mesh pattern on the baked surface according to the following evaluation criteria in the same manner as described above. The changes in the evaluation scores and the average values ​​of the evaluation scores at each time are shown in Table 3.

[0076] <Evaluation Criteria>

[0077] (Number of air bubbles on the non-baked surface)

[0078] 1 point: There are many bubbles

[0079] 2 points: Many bubbles

[0080] 3 points: Slightly more air bubbles

[0081] 4 points: Few air bubbles

[0082] 5 points: no air bubbles

[0083] (Smoothness of baking surface)

[0084] 1 point: The unevenness is obvious

[0085] 2 points: Concave and convex

[0086] 3 points: Slightly bumpy

[0087] 4 points: Flat but with some unevenness in some areas

[0088] 5 points: Flat

[0089] (The fineness of the baked color pattern on the baked surface)

[0090] 1 point: coarse pattern or no pattern

[0091] 2 points: Slightly coarse pattern, or not much pattern

[0092] 3 points: Fine patterns, but uneven

[0093] 4 points: Slightly fine and uniform pattern

[0094] 5 points: fine and uniform pattern

[0095] (Taste (Strength of sticky feeling))

[0096] 1 point: Hard, no sticky feeling

[0097] 2 points: slightly hard, weak stickiness

[0098] 3 points: sticky feeling

[0099] 4 points: soft, slightly sticky

[0100] 5 points: Soft, with a strong sticky feeling

[0101]

[0102]

[0103] Table 3

[0104] Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Pattern changes over time (average score from 0 to 60 minutes) 1 2.9 4.8 3.7 4.9 3.9 4.5 Downtime 0 minutes 1 3.5 5 4 5 4 4.5 Downtime 15 minutes 1 3.5 5 4 5 4 4.5 Downtime 30 minutes 1 3 5 4 5 4 4.5 Downtime 45 minutes 1 2.5 4.5 3.5 5 4 4.5 Downtime 60 minutes 1 2 4.5 3 4.5 3.5 4.5

[0105] According to the above Tables 1 to 3 and Figure 2 The results show that the crepe dough of the present invention can suppress the unevenness of the crepe skin surface and make it smooth by using a specific emulsifier, and the baked color has a fine mesh pattern, which makes people feel sticky. In addition, it can be seen that there are fewer air bubbles, less water migration of the filling, and the crepe dough has high stability over time.

[0106] (Examples 2-A to 2-W)

[0107] In Example 2, as the cereal flour, the cereal flours shown in Table 4, Table 5 or Table 6 were used instead of 75 parts by mass of the modified starch and 25 parts by mass of the thin flour. Except for this, the same operation as in Example 2 was carried out to obtain crepe dough and crepe crust.

[0108] (Comparative Examples 1-A to 1-F, 1-Q, 1-T to 1-W)

[0109] In Comparative Example 1, as the cereal flour, the cereal flour of the type shown in Table 4, Table 5 or Table 6 was used instead of 75 parts by mass of the modified starch and 25 parts by mass of the thin flour. Except for this, the same operation as in Comparative Example 1 was carried out to obtain a crepe dough and a crepe crust.

[0110] (Comparative Examples 2-A to 2-F, 2-Q, 2-T to 2-W)

[0111] In Comparative Example 2, as the cereal flour, the cereal flour of the type shown in Table 4, Table 5 or Table 6 was used instead of 75 parts by mass of the modified starch and 25 parts by mass of the thin flour. Except for this, the same operation as in Comparative Example 2 was carried out to obtain a crepe dough and a crepe crust.

[0112] The crepe wrappers obtained in the above-mentioned examples and comparative examples were evaluated in the same manner as in Evaluation 1. The results are shown in Tables 4 to 6.

[0113]

[0114]

[0115]

[0116] As shown in Tables 4 to 6, it was found that when using thin flour, strong flour, rice flour, various unprocessed starches, and various processed starches, the effects of less surface unevenness, mesh pattern, sticky feeling, and fewer air bubbles can be obtained by using specific emulsifiers.

[0117] (Example 2-X and Example 2-Y)

[0118] In Example 2, the amount of salad oil was changed to the amount shown in Table 7. Otherwise, crepe dough and crepe wrapper were obtained in the same manner as in Example 2. The obtained crepe wrapper was evaluated in the same manner as in Evaluation 1. The results are shown in Table 7.

[0119] Table 7

[0120]

[0121] As shown in Table 7, it was found that even when the amount of liquid oil was changed, the use of a specific emulsifier could provide the effects of less surface irregularities, mesh pattern, sticky feeling, and less air cells.

[0122] Industrial Applicability

[0123] According to the present invention, there can be provided a crepe mixture, a crepe dough, and a method for producing a crepe crust, which can obtain a crepe crust having a smooth surface with suppressed unevenness, a fine mesh pattern of baked color, a sticky feeling, and suppressed water transfer from the filling. The crepe dough of the present invention also has excellent stability over time. In addition, according to the present invention, it is possible to provide a crepe crust having a mesh pattern of baked color that is finer and more beautiful than that of conventional crepe crusts.

Claims

1. A crepe dough comprising cereal flour, and 25 to 75 parts by mass of sugar, 120 to 190 parts by mass of eggs, and 5 to 45 parts by mass of liquid fat per 100 parts by mass of the cereal flour, wherein: The water content is 160 to 400 parts by mass based on 100 parts by mass of the cereal flour. The crepe dough contains 0.01 to 2.5 parts by mass of propylene glycol fatty acid ester and / or 0.01 to 2.5 parts by mass of monoglyceride with a melting point lower than 55° C. relative to 100 parts by mass of cereal flour, wherein the monoglyceride with a melting point lower than 55° C. is a monoglyceride of a fatty acid with 16 to 18 carbon atoms. The dough viscosity at 25°C is 10-40 dPa·s.

2. The crepe dough according to claim 1, wherein: The amount of durum wheat semolina in the cereal flour is less than 50% by mass, The crepe dough does not contain fat-containing powder and baking powder, and the fat-containing powder is obtained as follows: a powder system consisting of sugar powder or a powder mainly composed of sugar and water is heated at a heating temperature at which the sugar crystallizes to form porous amorphous particles, and a mixed fat and propylene glycol fatty acid ester and / or monoglyceride with a melting point lower than 55° C. are added thereto. Furthermore, the crepe dough does not include a fermented dough dried and crushed product and an oxidant. 3 . The crepe dough according to claim 1 , comprising 0.01 to 2.5 parts by mass of the propylene glycol fatty acid ester based on 100 parts by mass of cereal flour. 4 . The crepe dough according to claim 3 , further comprising 0.01 to 2.5 parts by mass of monoglyceride based on 100 parts by mass of cereal flour.

5. The crepe dough according to claim 4, wherein: The mass ratio of propylene glycol fatty acid ester to monoglyceride is 3:7 to 7:

3.

6. The crepe dough according to claim 1 or 2, which is used in a continuous crepe baking machine.

7. A method for producing a crepe crust, comprising the step of baking the crepe dough according to any one of claims 1 to 5.

8. A crepe crust, which is a baked product of the crepe dough according to claim 1 to 6, wherein the crepe crust has a mesh-shaped baked-color portion on its surface and a plurality of mesh portions without baked color surrounded by the baked-color portion, wherein: When the center of the crepe wrapper is divided into circles with a diameter of 100 mm, the number of mesh portions with a maximum length of 3 to 30 mm among the mesh portions without baking color in the circle is 40 to 115. Here, the maximum length refers to the length of the longest line segment among the line segments crossing the mesh portion.

Images